Creamy rice with marinated ribs

This honeyed rice with marinated ribs it is a complete show. The flavor of the marinated ribs adds a flavor to all the rice as a whole that makes it irresistible.

I leave you two tricks or tips if you are going to prepare this recipe: the first is that you tell the butcher that you cut each rib in half, that will make them cook earlier and be more pleasant and practical to eat. The second is that you are not in a hurry to cook this rice because it is important that the ribs cook for a long time so that they are not hard. So you can advance that morning for example the step of the ribs and leave the last part of cooking the rice for the end.

As always when we cook rice, it is important to you that we let's take it in the momentA few more minutes can ruin the point of the rice and go from having a rice in its honeyed and juicy point to having a past and amalgamated rice.

Source: Cookidoo

Creamy rice with marinated ribs

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This honeyed rice with marinated ribs it is a complete show. The flavor of the marinated ribs adds a flavor to all the rice as a whole that makes it irresistible.

• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: Rice dishes
• Calories: 450
• Rations: 4

• Preparation time: 30M
• Cooking time: 30M
• Total time: 1H

Ingredients

• 2 cloves of garlic
• 200 g onion, quartered
• 100 g of green pepper
• 300 g of marinated pork ribs (halved)
• 50 g olive oil
• 1 tablespoon paprika
• 100 g of white wine
• 900 g of water
• 1 teaspoon of salt
• 300 g of round grain rice
• a few strands of saffron

Preparation

1. We put the garlic, onion and pepper in the glass. We chop 2 seconds, speed 5. We remove to a bowl and reserve.

2. We put the ribs and oil in the glass and fry 30 minutes, temperature 120 ° C, turn to the left, spoon speed.

3. Add the chopped vegetables and sauté 5 minutes, 120º, left turn, spoon speed.

4. Add the paprika and sauté 2 minutes, temperature 120º, turn to the left, spoon speed.

5. We add the wine and, without putting the beaker, we evaporate 5 minutes, varoma temperature, left turn, spoon speed.

6. We incorporate the water and salt and program 15 minutes, temperature 100º, turn to the left, spoon speed.

7. Add the rice and saffron and program 15 minutes, temperature 100º, turn to the left, spoon speed. 

8. Serve immediately in a large bowl and let it rest covered for 2 minutes.